This Lighter Deviled Egg Pasta Salad will be one of your favorite lunches! It’s creamy and flavored perfectly with Dijon mustard, light mayo, non fat Greek yogurt, and fresh veggies. Serve for summer picnics and for any holiday!

Makes 6 servings 

This Lighter Deviled Egg Pasta Salad is perfect to make with those leftover hard boiled eggs. This lighter deviled egg salad has all the classic flavors of deviled eggs but in salad form. This is one of my favorites to bring to a picnic or BBQ! This salad can be eaten as a side dish or even as a full meal. We love this on toasty sourdough bread, crackers, vegetables, or straight from the bowl.

What ingredients do I need to make this Lighter Deviled Egg Pasta Salad?

• Small protein pasta-like shells or elbows. I like to use Barilla Protein elbow pasta.
• Light mayo– I like to use Kraft mayo
• Non fat plain Greek yogurt – I like to use Chobani plain Greek yogurt. If you’re not a huge Greek yogurt fan, don’t worry-you will never know it’s there. The flavors in the dressing over powers the yogurt.
• Pickle juice
• Dijon mustard
• Hard boiled eggs-peeled and diced 
• Red onion- finely chopped 
• Dill pickles-chopped 
• Garlic powder
• Paprika
• Kosher salt and black pepper-to taste
• Green onions-sliced for garnish 

How do you recommend cooking the hard boiled eggs?

I love my rapid egg cooker. You can find the egg cooker HERE online on Amazon.

How do I make this Lighter Deviled Egg Pasta Salad?

Measure out 8 ounces of pasta.

Cook pasta according to package instructions. Drain and rinse in cold water.

Peel and separate the egg yolks from the egg whites.

Chop the egg whites and set aside. 

Add the yolks to a large mixing bowl. Mash the yolks until they crumble. Add light mayo, Greek yogurt, pickle juice, dijon mustard, garlic powder, paprika, and salt and pepper. Mix until well blended. 

Add the cool pasta to the mayo mixture and stir until incorporated.

Add the red onion, egg white, and diced egg whites. Fold until combined.

Chill for at least an hour and before you’re ready to serve. 

Garnish with green scallions, additional diced red onions, pickles, and a dash of paprika.

Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Ingredients: 

• 8 oz. small protein pasta, like shells or elbows
• ¼ cup light kraft mayo
• ½ cup non fat plain Greek yogurt 
• 1 Tbsp pickle juice
• 1 Tbsp Dijon mustard
• 6 hard boiled eggs, peeled and diced 
• ½ cup red onion, chopped 
• 3 baby dill pickles, chopped 
• 1 tsp garlic powder
• ½ tsp paprika
• Kosher salt and black pepper, to taste
• Green onions, sliced for garnish 

Directions:

Makes 6 ( 3/4 cup) servings  

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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